(Adapted from Allrecipes.com, submitted by Sallyjun)
GF and Dairy-Free.
1 lb. Italian sausage (Healthy variations of Italian Sausage can be found)
I use sausage links, cut into bite-size pieces
1 clove garlic, minced
2 (14 oz) cans GF chicken broth
1 (14.5 oz) can Italian-style diced tomatoes (Organic if possible)
1 C sliced carrots
1 (14.5 oz) can great Northern beans undrained (Organic if possible)
(I usually use 3 cans when doubling the recipe)
2 zucchini, cubed
2 C spinach
1/4 tsp. ground black pepper
1/4 tsp. salt
** I usually double the recipe and add extra portions of the vegetables.
-In a large pot, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt
and pepper. Reduce heat, cover, and simmer 15 minutes.
-Stir in beans with liquid and zucchini. Cover and simmer another 15 minutes, or until zucchini is
-Remove from heat and add spinach. Replace lid allowing the heat from the soup to cook the
- Soup is ready to serve after 5 minutes.
I freeze left-over soup in quart size Mason jars.